The kitchen from the outside -a three-storey building which uses Gravity Flow Mechanism developed in-house By our team. Each kitchen has the capacity to cook between 50 000 to 100 000mid-day meals per day. Costing approximately 9 crores to set up, they are built with funds from public donations.

The kitchen from the inside,consisting of rice cauldrons each of whichcooks up to 110kg of rice in 20 minutes.Sambar cauldrons cook up to 1200 litres of sambar in two hours.

It is washed thoroughly on the 2nd floor

Washed rice is sent down the chute to the1st floor

Rice pours down into steam heated cauldronsfor cooking. The entire cooking processtakes place on the 1st floor

Super heated steam is usedto cook food instead of flame.

When cooking is finished, it isloaded into trolleys

Cooked rice is sent down the chuteto the ground floor

It flows down the pipe into containers

Piping hot rice on its way to beingloaded into food vans. Around6000 kilosof rice are cooked dailyin each kitchen.